Yogurt cheese is so simple to make. Just hang up two quarts of yogurt in a cheese cloth and let it drain for 24 hours or until desired consistency is reached. Put it in a container and store in the fridge. It should be a little less than a pint from two quarts of our FCF yogurt. That's all there is to it! Very creamy and delicious. Drizzle with honey or maple syrup if desired. Yum!